Pumpkin Spice Chaos Cake (Printable Version)
Moist autumn-spiced cake with pumpkin, nuts, chocolate chips, and zesty orange glaze for a flavorful treat.
# The Ingredients You'll Need:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon kosher salt
05 - 2 teaspoons ground cinnamon
06 - 1 teaspoon ground ginger
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon allspice
→ Wet Ingredients
10 - 1 cup unsalted butter, softened
11 - 1 1/2 cups granulated sugar
12 - 1/2 cup light brown sugar, packed
13 - 4 large eggs
14 - 1 1/2 cups canned pumpkin purée (not pie filling)
15 - 1/2 cup buttermilk
16 - 2 teaspoons pure vanilla extract
→ Chaos Mix-Ins
17 - 1/2 cup semi-sweet chocolate chips
18 - 1/2 cup chopped pecans or walnuts
19 - 1/2 cup dried cranberries
20 - Zest of 1 orange
→ Glaze
21 - 1 cup powdered sugar
22 - 2 tablespoons orange juice
23 - Optional: pinch ground cinnamon
# Step-by-Step Instructions:
01 - Preheat the oven to 350°F. Thoroughly grease and flour a 10-cup bundt pan or a 9x13-inch baking pan to ensure easy release.
02 - Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice in a medium bowl and set aside.
03 - Using an electric mixer, beat the softened butter, granulated sugar, and brown sugar in a large bowl until the mixture is light and fluffy.
04 - Add eggs one at a time, mixing well after each addition to fully incorporate.
05 - Mix in the pumpkin purée, buttermilk, and vanilla extract until the batter is thoroughly combined.
06 - Gradually add the dry ingredient mixture to the wet ingredients, blending just until fully incorporated. Avoid overmixing.
07 - Gently fold in the chocolate chips, pecans or walnuts, dried cranberries, and orange zest until evenly distributed.
08 - Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.
09 - Bake in the center of the oven for 45 to 55 minutes, or until a toothpick inserted in the center emerges clean.
10 - Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack and let cool completely.
11 - Whisk powdered sugar and orange juice in a small bowl until smooth. Drizzle glaze over the completely cooled cake; sprinkle lightly with ground cinnamon if desired.
# Additional Tips::
01 -
- Uses everyday pantry ingredients and a can of pumpkin for instant coziness
- Perfectly balances warmth from cinnamon and ginger with pops of chocolate and citrus
- Delivers a moist crumb and stays fresh for days
- You can mix and match the crunchy add-ins based on what you have on hand
- Delightful for family gatherings or a comforting solo treat
02 -
- Moist for days and unfussy about storage
- A showstopper dessert packed with fiber and flavor
- Easily adapted for mix-ins and spice levels
03 -
- Always use room temperature eggs and butter for easy blending
- Buy whole spices and grind them fresh for the deepest flavor
- If using a bundt pan tap it firmly after filling to settle the batter and avoid air pockets